About Me

Amanda:I've always had a love of cooking. As a teenager, when most of my friends were watching sitcoms, I was watching Food Network. I was always experimenting on my family with my "creations." Recently I have found a new passion in food. I now follow the principles of Weston A. Price Foundation, using Real Food when I cook. I've eliminated processed foods from my life. I don't use too many measurements when I cook, just a lot of love.

I have opened up this blog to my family and some friends, so there will be a lot of recipes to enjoy. As always, please leave comments, and suggestions. If you try one of our recipes, please let us know what you thought of it! To find out more about me, visit my personal blog here.

Contributing Cooks:

Julie:One of my wonderful sister-in-laws. Shes a great mom of two. She and I share a passion for food. One of her favorite weekend spots is to go hang out at the gourmet supermarket to take in the sights! You can visit her personal blog here.

Karen:My Momma. Yes, I'm almost 30 and call her Momma. She encouraged my love for food by helping me cook many dinners while I was growing up. I cooked spaghetti so many times, that to this day, we are both "tired" of it. But back then she never complained.

Jules:I met Jules in the blogsphere and fell in love with her blog, Far from the Sticks. Here is a little more about her in her own words: I grew up in the wilds of New Hampshire. After college I went in search of warmth and sun and ended up in San Diego. In Feb. '09 I moved to Ankara, Turkey with my fiance. Officially I am now an ex-pat. I am currently butchering Turkish in my attempt to learn it, but have had more success with the food. I pounce at any chance to try a new dish, and have few boundaries when it comes to what I won't eat. Through my exeriences I am learning the intricacies of a cuisine that varies from Mediterranean to Anatolian. Growing up I never imagined this particular adventure but nonetheless am excited for what is to come.

Recipes I want to try

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Monday, July 27, 2009

Shrimp Scampi

This dish is easy enough to do in under thirty minutes with two 19 month old toddlers running around your feet. It is also tasty enough that you will think you paid a lot of money for it at a fancy Italian Restaurant. By the way, it isn't in the low-fat category...

Prepare pasta to package directions. (Salt the water!)In a cold skillet place chopped garlic and chili flakes. Add oil and butter. Turn stove to medium-low heat to let the garlic & chilis infuse with the oil. While the garlic is "simmering" in the oil, cut grape tomotoes into halves and quarters depending on size. Place in oil, carefully so you don't splash. Increase heat to medium and let simmer until tomatoes start to burst open. (While tomatoes are cooking, chop your basil.) Increase to medium-high heat and add shrimp, salt and pepper. Sautè shrimp until almost done and then add chopped basil. Drain pasta add to shrimp and toss to coat. Serves 2 but can be easily adjusted for more. This is a fluid recipe, you can add a bit more or less oil to your prefrences, I don't really measure!-Amanda